Pork and mushroom pan

Ingredients for 4 servings:

• 20 g mu-err mushrooms
• 1 can/n bamboo shoot(s) , (314 ml)
• 300 g leek
• 300 g bell pepper(s), red
• 400 g pork fillet(s)
• 250 g mushrooms (shiitake mushrooms)
• 250 ml chicken broth
• 3 tbsp tomato ketchup
• 1 tbsp vinegar (rice vinegar, 5%)
• 1 tsp vinegar (white wine vinegar)
• 1 tbsp sugar
• 4 tbsp sauce (Asian sauce)
• ½ tsp sambal oelek
• 4 tbsp oil
• ½ tsp five-spice powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Refined Chinese dish.

Soak the mu-err mushrooms according to the package instructions. Drain the bamboo shoots in a sieve and slice them. Trim and wash the leeks and cut them into fine strips. Halve the bell peppers, remove the stems and seeds, remove the white membranes, wash the pods and cut them into fine strips. Rinse the pork fillet under cold running water, pat dry, and cut into strips. Trim the shiitake mushrooms, wipe them with a paper towel, rinse if necessary, and cut them into strips. Mix the chicken broth with the cooking oil, ketchup, rice vinegar, white wine vinegar, sugar, Asian sauce, and sambal oelek. Drain the mu-err mushrooms, trim them, and chop them into smaller pieces depending on their size. Heat half the oil in a wok. Brown the meat and shiitake mushrooms and remove them. Heat the remaining oil in the wok. Sauté the vegetables and mu-err mushrooms for 10 minutes, stirring constantly. Add the chicken broth mixed with the spices and simmer. Return the meat and shiitake mushrooms to the wok, add the sauce, bring to a boil, and simmer for about 1-2 minutes. Season the pork and mushroom stir-fry with soy sauce, sambal oelek, and five-spice powder.